"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterfinger Cake Recipe

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This recipe for Butterfinger Cake, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dot Zimmerman
Added: Sunday, August 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow cake mix
1 can sweetened condensed milk
1 - 12.25 oz. jar butterscotch
1 - 12.25 oz. jar carmel topping
topping
1 container cool whip
3 - 4 butterfinger candy bars

Directions:
Directions:
Cook cake as directed. Remove from oven and poke holes. Pour condensed milk, butterscotch topping and carmel topping on cake.
Cool cake.
Top with cool whip and crushed butterfinger candy sprinkled on top.

 

 

 

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